Who doesn’t love a good hearty stew. Like this tasty Puy Lentil and Aubergine Stew from @ottolenghi. I am a huge fan of Yotam’s food and regularly cook a dish from one of his cook books. I get so inspired by his recipes and love the middle eastern flavours that come through. This stew is now a favourite and it is so simple to cook.
3 tablespoons olive oil, plus a little extra to serve
3 garlic cloves, finely sliced
1 large red onion, finely chopped (160g)
1/2 tablespoon picked thyme leaves
2 small aubergines (eggplant), cut into chunks, about 5 x 2cm (420g)
200g cherry tomatoes
180g Puy lentils
500ml vegetable stock
80ml dry white wine
100g natural yoghurt
1 teaspoon chilli flakes
2 teaspoons picked oregano leaves
Salt & black pepper
Put 2 tablespoons of oil into a large, high-sided sauté pan and place on a medium high heat. Add the garlic, onion, thyme, and 1/4 teaspoon salt and fry for 8 minutes, stirring often, until soft and golden. Tip into a bowl, leaving any oil behind. Set aside.
Place the aubergines and tomatoes in a bowl and season with 1/4 teaspoon of salt and plenty of pepper. Add the remaining oil to the same pan (don’t wipe it out) and, once very hot, add the aubergines and tomatoes. Fry for 10 minutes, on medium high, turning them often until the aubergines is soft and golden-brown and the tomatoes are beginning to blacken. Return the garlic and onion to the pan, then add the lentils, stock, wine, 450ml of water and 3/4 teaspoon of salt. Bring to the boil. Lower the heat to medium and simmer gently for about 40 minutes, until the lentils are soft but still retain a bite.
Serve warm, or at room temperature, with a dollop of natural yogurt, a drizzle of olive oil and chilli flakes and oregano on top.
Serves four as a starter or two as a main.
